Cream Cheese and Crab Stuffed Morels

Since we found so many morels this year, I couldn’t resist sharing another recipe. This one is a little more work, but trust me it’s worth it!

– 10-12 large morels or ones with thick stalks
– 24 ounces of cream cheese
– 12 ounces of minced crab meat
– 6 small green onions
– 2 table spoons of minced garlic
– 1/4 teaspoon onion powder
– 1/4 teaspoon garlic powder
2 fresh eggs
2 cups of bread crumbs

– wash morels, then slice where the head meets the stalk
– mix cream cheese, crab meat, and powdered ingredients in a bowl
– dice the green onions and add to the cream cheese mix
– once mixed, put the cream cheese in a one gallon ziploc bag
– squeeze the mix into a corner of the bag and cut the corner of the bag, forming a piping bag (like the cake decorators use)
– poke a small hole in the top of the morel, then squeeze the cream cheese into the hollow morel head until full
– once all the morels are stuffed, bread them by rolling in scrambled egg then dredging with the bread crumbs
– place on wax paper on a cookie sheet and put in the freezer
– put one inch of oil in a black iron skillet and heat oil to 350 degrees
– remove the morels from the freezer and fry until golden brown
– remove from oil and place on paper towels to cool
– serve as a side dish or appetizer

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